Cheese Fondue

Our family enjoys fondue for our Christmas Eve dinner. It is a fun time to sit around the table together and enjoy a slower meal. It still works well now that we have grandchildren who are picky eaters - they can pick and choose what they dip. If nothing else, the children all like to drizzle some fondue over tortilla chips. Our favorite dippers are ham chunks, bread chunks, and steamed broccoli florets. This recipe is for the plain cheddar cheese fondue. Sometimes we add roasted jalapenos to one of the pots.

Basic Cheese Fondue
2 cups milk
1/4 cup flour
1 tsp chicken bouillon granules
1/2 pound shredded cheese
Shake together the milk, flour, and bouillon until well mixed with no lumps. Pour into a saucepan over medium heat and cook, while stirring constantly, until the mixture thickens. After the mixture thickens, remove from the heat and stir in the cheese. Pour into a fondue pot on medium heat and enjoy.

This is enough for six people. For dippers cut up 2/3 pound of ham, 1/4 loaf french or artisan bread, and a small head of broccoli (steam the broccoli before serving). I set my temperature halfway between warm and 200 degrees on my fondue pot.